Stuffed Baked Potatoes

2 baking potatoes
1 clove of garlic, finely minced
1 cup chopped brocolli, spinach, or mixed vegies
(I used a frozen mixture of broc, cauliflower and carrots)
1/4 c. milk or soy milk, warmed
Few tablespoons of ricotta cheese (vegans may omit)
Salt and pepper
Sprinkling of parmesan cheese (vegans may omit)

Preheat oven to 350. Bake potatoes by piercing all over with a knife and
placing directly on oven rack (unwrapped and unoiled) for 1 hour or more,
till done. Slice a strip off the top of each potato and scoop out the
insides, leaving skin intact. Place potato insides into a bowl, mash with
milk. Add chopped vegies, garlic, optional ricotta, optional parmesan, salt
and pepper, and mix well. Scoop back into potato skins, piling high.
Sprinkle with a little more parmesan, if desired. Place back into 350 oven,
heat thru for 20 minutes.